Food Recipe Notebook

INGREDIENTS: base 1 cup (220g) caster (superfine) sugar 1 cup (80g) desiccated coconut 2 cups (300g) plain (all-purpose) flour 200g unsalted butter, melted lemon filling 4 eggs 2 egg yolks, extra 2 cups (440g) caster (superfine) sugar ⅓ cup (50g) plain (all-purpose) flour, sifted 1 tablespoon finely grated lemon rind 1 cup (250ml) lemon juice (about 3 medium lemons) Italian meringue 175 gm caster sugar 2 eggwhites Pinch of cream of tartar 60ml water HOW TO MAKE: 1. Preheat oven to 180ºC (350ºF). Place the sugar, coconut, flour and butter in a bowl and stir until combined and mixture resembles coarse breadcrumbs. You can also do this by popping everything in a food processor and pulsing it a few times. 2. Using the back of a spoon, press the mixture into the base of a lightly greased 20 x 30cm slice tin lined with non-stick baking paper. It’s important to press the base right into the edges and corners of the tin so the lemon fill

INGREDIENTS: 4 lbs live black mussels 4 oz ginger, julienned 6 cloves garlic, minced 1 small yellow onion, diced 3 tbsp patis (fish sauce) 1 cup water or chicken stock ¼ cup vegetable oil or olive oil Salt and black pepper to taste HOW TO COOK: 1. In a deep sauté pan, heat oil and sauté half of ginger, garlic, onion. 2. Add clean mussels, pour water or stock, add the rest of ingredients and cover tightly. 3. Let it steam for 8 to 10 minutes until mussels have opened up. 4. Garnish with cilantro and calamansi (optional). 5. Serve hot. Source: Isla Kulinarya

INGREDIENTS: 3 garlic cloves, sliced 1 onion, diced 2 carrots, peeled and diced into 1cm cubes 2 zucchini, diced into 1cm cubes 1 parsnip, peeled and diced into 1cm cubes 350g butternut pumpkin, diced into 1cm cubes 2 tomatoes 50g English spinach, leaves only and sliced ¾ cup quinoa, rinsed 2 tbs olive oil 2 fresh bay leaves 4 sprigs thyme 750ml vegetable stock 250ml water 400g diced canned tomato 1tbs tomato paste Chervil, to garnish Chilli flakes, to garnish HOW TO COOK: 1. Fill a medium sized pot with water and place over a high heat and bring to the boil. While waiting for the water to come to the boil, prepare an ice bath. Core the tomatoes and using a pairing knife make a small ‘X’ slit on the base of the tomato. 2. Place the tomatoes in the water for about 30 seconds or until you can see the tomato skin slit all the way up the tomato, then put straight into a water bath. Leave to cool for 5 minutes then peel the skins off t

INGREDIENTS: 2 pounds boneless chicken thigh For the marinade 3 tablespoons Korean red chili pepper flakes (gochugaru, 고추가루) 1 tablespoon sugar 3 tablespoons soy sauce 2 tablespoons rice wine (or white wine) 2 tablespoons Korean red chili pepper paste (gochujang, 고추장) 2 tablespoons honey (or 3 tablespoons corn syrup) 2 tablespoons maesil chung, 매실청 (or 2 to 3 tablespoons pineapple juice or grated apple) 1 tablespoon sesame oil 1/4 medium onion, grated (about 1/4 cup) 2 tablespoons minced garlic 1 tablespoon grated ginger 1/2 teaspoon salt pepper to taste For the garnish 2 tablespoons chopped scallions for garnish 1 teaspoon sesame seeds for garnish INSTRUCTIONS: 1. Rinse chicken pieces. Drain. Trim off excess fat. Cut each chicken thigh in half crosswise. Cut open any thick parts. 2. Combine the marinade ingredients in a bowl and mix well. 3. Coat the chicken with the marinade. Marinate for a few hours (preferably overnight)

INGREDIENTS: 8 chicken lovely legs, visible fat trimmed 250ml (1 cup) chicken stock 125ml (1/2 cup) light coconut milk (A Taste of Thai brand) Steamed SunRice Brown Medium Grain Rice, to serve Spice paste 6 golden eschalots, peeled 4 garlic cloves, peeled 8 (20g) unsalted whole macadamia nuts 3 small fresh red chillies, deseeded, coarsely chopped 1 tablespoon coarsely chopped fresh ginger 1 tablespoon coarsely chopped fresh galangal 1 tablespoon light olive oil 1 stem lemon grass, pale section only, coarsely chopped 2 teaspoons brown or palm sugar 1/2 teaspoon ground turmeric HOW TO COOK: 1. To make the spice paste, place the eschalots, garlic, macadamia nuts, chillies, ginger, galangal, oil, lemon grass, sugar and turmeric in the bowl of a food processor and process, scraping down the side of the bowl occasionally, until well combined and a thick paste forms. 2. Place the spice paste in a large glass or ceramic bowl. Add the chicken and

INGREDIENTS: 1 tablespoon olive oil 2 cloves garlic, minced 8 ounces asparagus, trimmed 2 carrots, peeled and cut into matchsticks 1 red bell pepper, cut into matchsticks 1 zucchini, cut into matchsticks Kosher salt and freshly ground black pepper, to taste 1 1/2 pounds thin-sliced sirloin or top round steak 2 tablespoons chopped fresh cilantro leaves 1 teaspoon sesame seeds for the marinade: 1/2 cup reduced sodium soy sauce 1/4 cup brown sugar, packed 3 cloves garlic, minced 1 tablespoon freshly grated ginger 1 teaspoon sesame oil 1 teaspoon Sriracha, optional HOW TO COOK: 1. In a large bowl, whisk together soy sauce, brown sugar, garlic, ginger, sesame oil and Sriracha; set aside. 2. Heat olive oil in a large skillet over medium high heat. Add garlic, asparagus, carrots, bell pepper and zucchini. Cook, stirring occasionally, just until crisp-tender, about 3-4 minutes; season with salt and pepper, to taste. Set aside. 3.Cut be

INGREDIENTS: 4 (6 1/2-ounce) cans chopped clams, undrained 2 (8-ounce) bottles clam juice 4 bacon slices 1 cup chopped onion 1 cup chopped celery 1 garlic clove, minced 3 cups cubed red potato 1 1/2 teaspoons chopped fresh thyme 1/4 teaspoon black pepper 3 parsley sprigs 1 bay leaf 2 cups 2% reduced-fat milk 1/4 cup all-purpose flour 1/2 cup half-and-half Thyme sprigs (optional) HOW TO COOK: 1. Drain clams through a colander into a bowl, reserving liquid and clams. Combine clam liquid and clam juice. 2. Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. 3. Crumble bacon; set aside. Add onion, celery, and garlic to pan; sauté 8 minutes or until tender. Add clam juice mixture, potato, and next 4 ingredients (through bay leaf); bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender. 4. Combine milk and flour, stirring with a whis

INGREDIENTS: for the cake: 1 c. plain flour 2 tbsps. corn flour 1 1/2 tsp. baking powder 1/2 tsp. salt 3/4 c. sugar 1/4 c. oil 4 eggs, separated 1/4 c. water 2 tbsps. lemon juice 1/4tsp. cream of tartar for the custard: 1/3 c. flour 1/4 c. sugar 2 c. milk 1 can of condensed milk 5 egg yolks 2 tbsps. butter 1 tsp. rum flavouring or vanilla extract for the fruit and jelly topping: 1 tin of peach halves or slices, drain and reserve the juice about 8 strawberries 2 bananas 1 tbsp. lemon juice plus 1 tbsp. sugar 1 tbsp. unflavoured gelatin 1/4 c. water 2 tbsps. sugar 1 c. reserved peach juice or any juice HOW TO BAKE: 1. Pre-heat the oven to 350°F /180°C. Line the bottom of three 9" diameter cake pans with baking paper. Set aside. 2. Sift the flour, corn flour, baking powder, salt and 6 tbsps. of the sugar in a mixing bowl. 3. Make a well in the center and to it add the egg yolks, oil, water and lemon

INGREDIENTS: 8 cups chopped Romaine lettuce 1 large avocado, peeled, pitted, and diced 2 cups cherry tomatoes, halved 12 slices lean center cut bacon 1 cucumber, diced 6 ounces feta, crumbled 3 tablespoons olive oil 1 lime, juiced ¼ teaspoon salt ¼ teaspoon pepper HOW TO MAKE: 1. Place the bacon in a large skillet and heat over medium heat. Cook the bacon until crisp, browned, and most of the fat has rendered, about 4 to 6 minutes. Using a slotted spoon, transfer the bacon to a plate lined with paper towels to drain. 2. Chop the bacon and set aside. 3. In a large bowl (or in 4 single bowls) combine lettuce, cherry tomatoes, cucumber, and avocado. Add in salt, pepper, olive oil, and lime juice then toss well to coat. 4. Fold in bacon and feta. 5. Serve! Source: The Iron You

INGREDIENTS: 2 tbsp ginger, sliced thinly 2 cups coconut milk 1 cup chicken stock 2 lbs shrimps, large 1 sili (chilli), chopped 2 tbsp patis (fish sauce) 1 tsp sugar 1/2 cup fresh cilantro leaves HOW TO COOK: 1. In a deep pot, combine ginger, coconut milk, chicken stock. Bring to a boil. Simmer for 5 minutes 2. Add shrimp, add sili (chilli). Simmer for 5 minutes. 3. Add patis (fish sauce), sugar. 4. Serve with cilnatro Source: Isla Kulinarya

INGREDIENTS: 1 piece large bangus, cleaned and sliced into serving pieces 5 cups water 1 small ginger, sliced 2 pieces tomatoes, quartered 1 medium onion, sliced 2 medium eggplants, cut into serving pieces 5 pieces string beans, cut into serving pieces 2 cups kangkong leaves 1 small pack tamarind powder 1 teaspoon salt HOW TO COOK: 1. In a casserole, bring water to a boil together with the ginger. 2. Add the bangus, tomatoes, and onion and simmer for 10 minutes. 3. Add the tamarind powder and salt to taste. 4. Add the eggplant and string beans and simmer for another 5 minutes. 5. Remove from heat, add the kangkong leaves, and let stand covered for 5 minutes. 6. You may also add or use fish sauce or patis to taste. 7. Serve hot with rice. Source: Isla Kulinarya

INGREDIENTS: • 1 kilo of tulingan (you can replace this with tuna fish) • 1 cup of coconut cream • 1 onion sliced • 1 ginger grated about 1 tablespoon • 3 cloves of garlic pounded • zeste of one lime or dayap • 3 pieces of eggplant cut in serving portion • 1 cup of string beans cut in about 5 inches long • 2 tablespoons of patis (fish sauce) • 2 siling haba (long green chili) • some cooking oil • 1/4 cup of water HOW TO COOK: 1. Start by cleaning your fish. You can use one big tulingan sliced or about ten pieces of small one. Remove the gills and intestines. Wash it with clean running water and put some salt on it. In a casserole start by sautéing the ginger, garlic and onion with some hot oil. 2. Pour your coconut milk and cover it. At the first boil, add the fish and vegetables. Simmer it gently cover for another ten minutes. Add your patis or fish sauce to correct the taste. Put the siling haba and cut the fire. Source: Isla Kulinarya

INGREDIENTS: Eggplant, preferably the Asian/Japanese variety 1 Egg (add more if using more eggplants) Salt and pepper Cooked ground meat HOW TO COOK: 1. Wash the eggplants and dry them with paper towels. 2. There are a few ways to cook an eggplant. If you have a gas burner, you can grill your eggplant on top of it until the skin gets charred and can be easily be removed from its flesh. The eggplant should also be very tender at this point. 3. If you don't have a gas burner but an electric stove top, you can use the oven broiler instead. This is what I usually do. 4. Heat the broiler from 450-500F. Place the eggplant under the broiler and cook until it is soft, charred and its skin easily separates from its flesh. This can take roughly between 20-30 minutes depending on the size and thickness of your eggplants. 5. Beat the egg on a bowl. Place the eggplant on top ensuring that it is fully coated with the eggwash. Mash or flatten the eggplant.

INGREDIENTS: 2 tablespoons unsalted butter 8 bone-in, skin-on chicken thighs 1/4 cup peanuts, chopped 2 tablespoons chopped fresh cilantro leaves For the sauce 1/2 cup sweet chili sauce 2 tablespoons reduced sodium soy sauce 2 cloves garlic, minced 1 tablespoon fish sauce 1 tablespoon freshly grated ginger Juice of 1 lime 1 teaspoon Sriracha, or more, to taste HOW TO COOK: 1. Preheat oven to 400 degrees F. 2. To make the sauce, whisk together chili sauce, soy sauce, garlic, fish sauce, ginger, lime juice and Sriracha in a small bowl; set aside. 3. Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side. Stir in chili sauce mixture. 4. Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes. Then broil for 2-3 minutes, or until caramelized and slightly charred.

INGREDIENTS: 1/2 kilo pork, sliced thinly 1/2 kilo baguio beans, sliced 1/2 cup Jalapeno chilis 1 onion, chopped 1 clove garlic, crushed 2 cups coconut milk 2 cups coconut cream salt and pepper to taste. HOW TO COOK: 1. In a pan, heat a little oil and start browning the pork. Once done, set aside. 2. Saute garlic and onion in a little oil, then add the cooked pork. 3. Add the coconut milk and simmer for 10 minutes. 4. Once the pork and the baguio beans absorbed the coconut milk, pour in the coconut cream and bring it to boil. Add in the chili and let the sauce thickens. 5. Season with salt and pepper. Source : Joyce Ira Cooks

INGREDIENTS: 300g high protein flour (used 350g) 50g yellow sugar 2g salt 200g whipping cream 20g butter 5g instant dried yeast Topping grated parmesan cheese/sugar HOW TO BAKE: 1. Mix all the ingredients together, knead until smooth. Proof for an hour. 2. Paunch out the air, divide the dough into 9 pieces, let the bread dough rest for 10 mins. 3. Flatten the dough ball with rolling pin, roll the dough up swiss roll style. Flatten again and roll up for another two times. 4. Seam side down, place the dough balls in the lines baking tray. 5. Cover the dough and let it proof for another 45 mins. 6. Sprinkle some grated parmesan. Place in the pre-heated oven at 170C bake for 20 mins. 7. Sprinkle with some sugar once the bread is out from oven. Source : Awayofmind Bakery House

INGREDIENTS: 1 medium can (1 cup) sweet kernel corn 1 can coconut milk 1/2 cup ripe langka or jackfruit strips 1/2 cup granulated sugar 1/2 cup glutinous rice or malagkit, washed 2 cups water HOW TO MAKE: 1. Place glutinous rice in a pot and pour water in. Bring to boil and simmer over medium heat until rice is tender approximately 10-12 minutes. Stir occasionally to avoid sticking on the pan. 2. When rice is tender. Pour in the coconut milk. Add the corn, langka and sugar. (Adjust according to taste). Stir occasionally over medium low heat until corn is tender and mixture thickens. 3. Serve hot or cold. Enjoy! Source : Cook n Share

INGREDIENTS: 2 tablespoons butter 2 tablespoons olive oil 1 medium onion, chopped, about 1 cup 2 cups mushrooms, sliced 2 large carrots, cut into matchsticks, about 1 ½ cups ¼ cup flour 1½ cups milk 1½ cups chicken stock ½ teaspoon pepper ½ to 1 teaspoon salt – depending on how salty the chicken stock is dash of allspice 1 cup peas, frozen 6 cups cooked and shredded chicken 2 tablespoons fresh parsley, chopped Wide egg noodles, rice, biscuits or toast points for serving HOW TO COOK: 1. In a large pot over medium high heat, add the butter and olive oil. When the butter has melted, add the onion, mushrooms, and carrots. Sauté for about 8 – 10 minutes or until the vegetables are just beginning to brown. 2. Stir in the flour and cook for 1 minute. Slowly add the milk and chicken stock, stirring constantly, and bring to a boil. 3. Continue cooking for 3 – 4 minutes or until the sauce is slightly thickened and coats the back of a spoon. Add

INGREDIENTS: Cake 1/2 cup (1 stick) butter 1 cup sugar 1 teaspoon vanilla 1-1/2 cups (one 16oz can) Hershey's chocolate syrup 4 eggs 1/4 teaspoon salt (omit if using salted butter) 1 cup flour Frosting 1 cup sugar 1/2 cup (1 stick) butter 1/3 cup milk 1/2 cup chocolate chips HOW TO BAKE: 1. In a large saucepan heat the butter and sugar until melted and well combined. 2. Remove pan from heat and add vanilla and chocolate syrup. 3. Add eggs and beat well (with a spoon or whisk). 4. Add salt and flour and stir until fully combined. 5. Pour batter into a greased 9"x13" pan. 6. Bake in a preheated 350*F oven for 20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs, but no wet batter. 7. As the cake cools a bit, make the frosting. 8. In a saucepan, heat the butter, sugar and milk until it comes to a boil (stirring as needed). 9. Remove pan from heat and add chocolate ch

INGREDIENTS: 1 tablespoon baking powder 6 pieces banana leaves, round shape; about 9 inches in diameter ½ cup butter 1 ½ cup coconut milk 3 eggs ½ cup sticky rice flour 2 cups rice flour 1 piece salted egg, cut into wedges 1 cup sugar For Bibingka Toppings 1 tablespoon butter 1 tablespoon cheese, cheddar cheese or Edam cheese 1 tablespoon grated coconut 1 tablespoon sugar HOW TO COOK: 1. Preheat oven to 375° F. 2. While preheating the oven, brush butter onto the banana leaves. 3. Line the pans with banana leaves. 4. Beat the eggs. 5. Combine the eggs with butter and coconut milk and mix everything thoroughly. 6. Put rice flour, sticky rice flour, baking powder, and sugar together in bowl and again mix thoroughly. 7. Combine egg and rice mixtures. 8. Pour mixtures equally into the pans. 9. Top the mixtures with salted eggs. 10. Bake for 25 minutes. 11. When the rice cakes are already baked, brush butter o

INGREDIENTS: 4 Cups bread flour ¾ Cup warm milk 2 Teaspoon rapid rise yeast ¼ Cup white sugar 4 Eggs ½ Tablespoon salt ¾ Cup melted butter 1 egg beaten with a splash of water (egg wash) Filling 1 Cup brown sugar 1 Cup sweetened coconut flakes 1 1/2 Tablespoon softened butter 1 Teaspoon vanilla HOW TO BAKE: 1. Mix together warm milk, yeast, sugar and eggs. 2. Mix flour and salt, add melted butter. 3. Combine egg mixture to the flour mixture, mix well to form a dough. 4. Turn dough into a well-floured surface and knead until soft and elastic. 5. Place the kneaded dough in a well-oiled bowl. 6. Cover with a cloth and allow to rise for 1 hour or until it doubles in size. 7. Divide dough into 4 equal pieces, and 3 to 4 roll in each pieces. 8. Form dough into a ball, flatten it by hand or rolling pin. 9. Place about 1 tablespoon of filling at the center. 10. Pinch all the side together and twist to seal the edges

INGREDIENTS: 3 cups bread flour 1- 1 1/2 cups all purpose flour 1/2 cup sugar 1 tsp salt 1 pouch rapid rise yeast 3 egg yolks 3/4 cups fresh milk 1/2 cup melted butter 1/2 cup water extra flour for kneading Filling 1/4 cup softened butter 1/3 bread crumbs 1/2 cup brown sugar 1/2 tsp vanilla HOW TO BAKE: 1. Dissolve yeast in warm water (110-115 degrees F). Stir to dissolve and let stand for 5-10 minutes. Set aside. 2. In a large bowl, combine the milk, sugar, butter, egg yolks and salt. 3. Blend well then add the yeast mixture. 4. Add flour to make a moderate stiff dough. **Note: Check the consistency of the dough before putting all the remaining flour. (use of flour depends on the type of flour, milk and the size of the eggs). Dough should be moderate to stiff and elastic. 5. Knead the dough on a lightly floured surface for about 10 minutes or until dough is smooth & elastic. 6. Transfer the dough to a greased bowl, cover with a damp cloth and let

INGREDIENTS: 6 large potatoes 1/2 cup mayonnaise 2 tbsp dijon mustard (or yellow mustard) 2 tbsp sweet pickle relish 2 raw eggs 1/2 cup celery chopped 1/2 cup green onions chopped salt and pepper to taste pinch paprika (optional) HOW TO MAKE: 1. Peel the potatoes, and them cut them in half (you can leave the skins on if you wish). Place them in a pot of boiling water and boil for about 17 minutes or until a fork penetrates through fairly easily. Do not make them too mushy. In the mean time, boil the eggs in separate pot. 2. Allow the eggs and potatoes to cool completely. You can set aside them in the fridge to cool them down faster. 3. When they are cool, slice the potatoes into bite size pieces. Peel and dice the hard boiled eggs. 4. In a mixing bowl, combine the mayonnaise, pickle relish, mustard, salt and pepper. Mix them until well combined. 5. Add in the potatoes, celery, and a pinch of paprika. Mix until well incorporated. Adjust

INGREDIENTS: 5 tbsp vegetable oil 2 cloves garlic, chopped fine 1/2 " Ginger, chopped fine 1 pc onion, small, chopped 1 pc tomato, chopped1 pc potato, grated 1/4 bell pepper, green, diced 1/2 1/4 bell pepper,red, diced 1/2 1 tsp chicken base (sysco) 6 pcs eggs, beaten 8 oz Dulong, washed and drained well HOW TO COOK: 1. in a sauté pan,pour 3 tbsp oil. Add garlic and Ginger,sauté for 2 minutes 2. add onion and sauté until translucent. Add tomato and cook for 3 minutes 3. add bell peppers and cook for 3 minutes. 4. In a mixing bowl, place the chicken base and eggs. Beat well with a whisk. Add sauteed items in the eggs mixture. 5. add the Dulong mix slightly 6. in a frying pan, pour 1/2 cup of the Dulong mixture and fry 2 minutes on each side. 7. continue the process until all the mixture has been cooked. Source: Isla Kulinarya

INGREDIENTS: Half the Giniling Recipe 1/2 to 1 whole bunch of Asian Long Beans (some bunches are bigger than others) 3-4 medium red potatoes Extra soy sauce, salt or fish sauce to season the dish. Choose your fave seasoning! Ground Pepper (may be added too) HOW TO COOK: 1. Rinse the beans and potatoes before using. 2. Snap the beans in 2-inch pieces by using your bare hands. They will naturally snap when you try to bend them. Easy! I also snap-off one of the ends of the beans (the rounded end not the tail). 3. Peel the potatoes and cut them into cubes. 4. If you have just cooked the Giniling (meat is already tender and flavorful), you can immediately add these veggies to the mix and then cover and cook until tender roughly 10-15 minutes. 5. If not, warm up the giniling recipe first (if it's been cooked beforehand). 6. Once it begins to simmer or is about to reach boiling point, add in the vegetables. Spread them in the pan to get an even cooking. Cover and si

INGREDIENTS: A little olive oil (for cooking the mushrooms) 1 (10 oz) package fresh spinach --- about 284 grams 4 eggs (if the yolks are quite small I use 5 eggs) 1 cup shredded cheese of your choice 1 (8 oz package) mini-bella mushrooms, chopped 1-2 Tbsp, heavy cream or half-and-half (optional) Salt and Pepper, to taste HOW TO COOK: 1. Preheat the oven to 375F or 190C. 2. Heat a little oil in a large skillet. Saute the mushrooms until they are soft, about 5-6 minutes. Set Aside. 3. Place the spinach in a deep pan or in the skillet that you used for the mushrooms. Add a little water, 1/4 cup should do it. Using medium heat, cook the spinach just until wilted, about 3-4 mins. Use either your hand or a spatula to pack in the spinach. Drain the excess water really well (especially if you decide to use frozen spinach instead). 4. In a large mixing bowl, whisk the eggs until combined. Add the cooked mushrooms, spinach, cheeses and cream (if using) to t

INGREDIENTS: 4 Salmon Fillets (pref. with skin on) 4 medium size onions (add more depending on how many salmon fillets you are using) Olive Oil (just a little) 3 tbsp Butter (plus more, if needed) Salt, Pepper and dried Dill weed 2 tbsp dry white wine HOW TO COOK: 1. Season the salmon with salt, pepper and dill weed. 2. Chop the onions into rings. 3. In a large skillet, melt the butter with a little oil (a teaspoon or less). Add the onions and sauté until golden brown. Set aside. 4. Raise the heat to medium high. Add more butter/oil, if necessary to the pan where you cooked the onions. Fry the salmon, for about 4 minutes on one side. Flip the fish and fry the other side for another 3 minutes or until it's firm to the touch and fully cooked. Transfer to a warmed plate. 5. Return the onions to the skillet and pour in the wine. Simmer for about 1-2 minutes or until the wine has reduced by half. 6. Place the onions on a serving platter and

INGREDIENTS: 1 pound rotini (or pasta of choice) 1 red bell pepper, finely chopped 3 ribs celery, finely chopped 8 ounces cheddar cheese, cut into small chunks 1/4 cup finely chopped onion 1 cup mayo 1/4 cup sugar 2 tablespoons apple cider vinegar 1/2 teaspoon black pepper 1/2 teaspoon dried parsley *Optional – add in chopped fresh broccoli HOW TO COOK: 1. Cook rotini according to package directions, then drain and rinse under cold water until the pasta has cooled. Drain well. 2. In a large bowl combine mayo, sugar, apple cider vinegar, black pepper and dried parsley. Combine the rotini with the dressing, then stir in chopped red bell pepper, celery, finely chopped onion, and chunks of cheese. 3. Chill for one hour before serving. Enjoy! Source: Center Cut Cook

INGREDIENTS: 1/2 cup malagkit (glutinous) rice 1-1/2 cup ordinary rice 3/4 cup coconut milk 1-1/2 cup sugar 1 cup chocolate or cocoa (any brand) banana leaves, wilted over fire melted butter string HOW TO COOK: 1. Soak over night the malagkit and ordinary rice. Grind the following day. 2. Soak both ground rice in coconut milk until soft. Add sugar and the chocolate. 3. Cook over low fire, constantly stirring until thick. Set aside and cool. 4. Prepare the leaves for wrapping by heating by over low fire. Brush the leaves with butter. 5. Put 2 tbsp. of the mixture in every wrap. Tie with string. Repeat until all are wrapped. 6. Cook/steam for half an hour in a double boiler container or a steamer. Source: All Favorite Recipe

INGREDIENTS: For the banana cake: 1 stick butter 280 grams gluten-free flour mix (or an equal amount of regular flour, about 2 cups) 1 tablespoon flax meal (optional) 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon kosher salt 3/4 cup lightly packed brown sugar 4 very ripe bananas 1 teaspoon cinnamon 1/4 teaspoon freshly grated nutmeg 1 tablespoon vanilla 1 whole lemons, zested (use more if you want a more pronounced lemon undertone) 2 large eggs 1/4 cup sour cream or yogurt 1/2 cup chopped walnuts For the streusel: 70 grams gluten-free flour mix (or an equal amount of regular flour, about 1/2 cup) 1/2 teaspoon cinnamon 1/2 cup turbinado sugar or sugar in the raw 1/4 teaspoon kosher salt 6 tablespoons butter, cold 1/2 cup chopped walnuts For the caramel sauce: 1 cup sugar 1 stick butter 1/2 cup heavy cream 1/2 teaspoon vanilla HOW TO COOK: 1. Preheat oven to 350F. Position an oven rack in the middle of